More Easter Treats…………….
I have only made the Cupcake Easter Baskets but want to try the other two!
CUPCAKE EASTER BASKETS
½ cup butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon grated orange peel
2 cups cake flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2/3 cup buttermilk
FROSTING
¾ cup butter or margarine, softened
2 packages (3 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioner’s sugar
1-1/2 cups flaked coconut
Red Shoestring licorice
Jelly Beans
In a large mixing bowl, cream butter and sugar. Beat in the egg and orange peel. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small mixing bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners’ sugar; spread over cupcakes. Combine water and food coloring in a large resealable plastic bag; add coconut. Seal bag and shake to tint. Sprinkle over cupcakes.
Using a metal or wooden skewer, poke a hole in the top on opposite sides of each cupcake. Cut licorice into 6-in strips for handle; insert each end into a hole. Decorate with jelly beans. YIELD: 1-1/2 dozen.
TASTE OF HOME – April/May 2003
WHITE CHOCOLATE EASTER EGGS
½ cup butter (no substitutes)
3 cups confectioners’ sugar
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
2 cups finely chopped pecans
1 pound white candy coating, melted
Gel food coloring, optional
In a large saucepan, melt butter. Stir in the confectioners’ sugar, milk and vanilla until smooth. Stir in pecans. Transfer to a bowl. Cover and refrigerate for 2 hours or until easy to handle. Drop by level tablespoonfuls onto waxed paper-lined baking sheets. Form into egg shapes. Cover and refrigerate overnight.
Dip eggs into candy coating. Place on waxed paper until set. If a speckled look is desired, dip in a small crumpled ball of waxed paper into food coloring. First gently press waxed paper onto a paper plate to remove excess food coloring, then gently press color onto eggs. Repeat if needed. Blot eggs with a paper towel. YIELD: About 4 dozen
TASTE OF HOME – April/May 2003
MARSHMALLOW EASTER EGGS
25 cups all-purpose flour (about 8 pounds)
1 large egg
2 tablespoons unflavored gelatin
½ cup cold water
2 cups sugar
1 cup light corn syrup, divided
¾ cup hot water
2 teaspoons vanilla extract
1 pound dark chocolate candy coating, melted
2 ounces white candy coating, melted
Spread 7 cups flour in each of three 13-in x 9-in x 2in pans and 4 cups flour in a 9-in square pan. Carefully wash the egg in a mild bleach solution (1 teaspoon chlorine bleach to 1 qt. warm water); dry. Press washed egg halfway into the flour to for an impression. Repeat 35 times; set aside
In a small bowl, sprinkle the gelatin over cold water; set aside. In a large saucepan, combine the sugar, ½ cup corn syrup and hot water. Bring to a boil over medium heat., stirring constantly, until a candy thermometer reads 238 degrees (soft –ball stage). Remove from the heat; stir in remaining corn syrup.
Pour into a large mixing bowl. Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm, about 10 minutes. Beat in vanilla.
Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set.
Brush excess flour off marshmallow eggs. Dip each in chocolate candy coating. Place flat side down on waxed paper. Let stand until set. Pour white candy coating into a heavy-duty resealable plastic bag; cut a hole in one corner. Drizzle over eggs. YIELD: 3 Dozen
TASTE OF HOME – April/May 2003